Prep time: 10 minutes

Cooking time: 35 minutes

Serves: 4

Ingredients:

· 2 tbsp olive oil

· 1 brown onion, chopped

· 3 garlic cloves, chopped

· 4 celery sticks, diced

· 2 cups cabbage, sliced

· 1 ½ tsp salt

· ½ tsp pepper

· 1L chicken stock

· 3 cups water

· 1 cup ditalini pasta

· 1 garlic bread

· 4 tbsp pesto

· 1 can cannellini beans, drained

· 2 cups Tuscan kale, finely sliced

· 1 lemon

· 4 tbsp parmesan cheese

Method:

1. Preheat the oven to 180°C.

2. Bring a large pot to medium high heat and drizzle with olive oil.

3. Add the onions and celery and cook for 3 minutes until translucent and soft.

4. Add the garlic, cabbage and cook for 3 more minutes until soften.

5. Pour in the stock and the water, season with salt and pepper and bring to the boil.

6. Add the ditalini pasta and cook for 9 mins stirring occasionally.

7. Place the garlic bread into the oven and cook for 10 minutes or until golden.

8. Once the pasta is cooked, add the pesto, beans and kale. Stir and bring to the boil. Cook for two minutes and remove from heat.

9. Serve Verde ditalini soup with garlic bread, freshly grated parmesan cheese and a squeeze of lemon juice.